CHICK-N-UGGETS // vegan
This recipe is a lot like my black bean burger recipe. And in true Kristan form- I didn't measure anything... so these are approximate measurements. It yields around 30-40 nuggets, although I did eat quite a few heaping spoonfuls of the mixture prior to forming. hah. I was going to add in some wheat germ, but couldn't get the jar open (Craig tried too). You don't HAVE to add in the nutritional yeast, I just try to add it into whatever I can because it's a great source of Vitamin B12 and folic acid and it's high in fiber & protein.
Let's be honest- before we made the whole vegan switch- my kids lived off of chicken nuggets. Especially Stone- it was only form of meat they would eat. They devoured these nuggets and didn't miss the real thing at all.
1 C uncooked brown rice
3-4 C chickpeas (garbanzo beans)
1/2 onion, chopped
3/4 C hemp seeds
1/2 C rolled oats
Herbs and Spices
Cook your rice.
Combine chickpeas & 3/4 of the rice and onions in a food processor; mix well.
Pour mixture into a large bowl and add the remaining rice, hemp seeds and rolled oats; mix well.
Take a scoop full of mixture and roll into ball.
Press the bass between your hands to form a 'nugget'.
Add bread crumbs with chosen herbs and spices into a shallow dish. This would be a good time to start preheating the oven.
Coat each nugget in the bread crumbs.
Bake @ 375ºF for 15 minutes on each side; or until golden brown.